Wednesday, January 18, 2012

Everyone Needs To Know How To Do This

My gastronomically demanding brother was in town over the weekend, which always sends me into a bit of a frenzy over eating options for him. He needs things to be great, but not precious; full of flavor but not stupidly busy; familiar but not commonplace. On top of that, there was a dismantling of our beloved Denver Broncos to be witnessed, which throws into the mix the inevitable need to secure a spot to watch said game, that isn't over run by thick-necked sports goons, has great beer, and food to match. A tall order for a span of time covering 3-4 meal periods. Gulp.

In the end, everything turned out great--he was satiated and returned to his food sanctum of San Francisco. The sports needs were met with a trip to The Bad Apple, a place we would have gone anyway because of their amazing inexpensive-relative-to-other-places-that-have-amazing-beer-lists beer list, a general lack of the sort of sports enthusiasts that produce caustic howls routinely every 30 seconds for oft-inexplicable reasons, and the top-top-notch burgers. But more importantly, on Sunday, we did what everyone should do now and again: we roasted a simple chicken. Here's how:
  • Get a good chicken, preferably one that knew--or at least saw--the out-of-doors at some point in it's life and lived a bit longer than 3 weeks.
  • Rinse it. Dry it.
  • Rub it with butter. Or, if sickened by Paula Deen's recent--and, naturally, quite profitable--revelation (or by Paula Deen in general), use olive oil.
  • Shower it inside and out with salt and pepper.
  • Cut a couple lemons in half. Put them in the cavity of the bird along with some herbs and possibly garlic.
  • Tie the legs together and tuck the wings behind where the neck would be to make a compact chicken that will cook evenly.
  • Put the bird on a roasting rack made of either metal or aromatic vegetables such as carrots, celery, onion and garlic.
  • Surround the bird with a few lemon wedges. Charred lemon is downright tasty on roast birds.
  • Put it in a 425ºF oven for an hour or an hour and a half. If you are taking it's temperature, do so in its inner thigh, and shoot for about 155ºF (as it rests, it'll hit the 165ºF the FDA has got you worried about).
  • When done, let it rest (uncovered unless you live in an igloo, or something like an igloo) for 10-15 minutes.
  • Carve it. Rub charred lemon on it.
  • Eat it.

Simple! It's delicious, and will satisfy the most demanding of your kin. A skill every decent cook should have in their arsenal.

Meanwhile, we move forward into a sold out Winter Market Salon tomorrow night, but have a couple of seats open for next Wednesday's Pasta Salon. Hope to see you there!

1 comment:

  1. Great post! We made one of these beautiful birds for New Year's and another for a recent dinner party and both turned out perfectly. Quick question though -- the recipe we followed said to surround the bird with onion slices, but the onion slices were well past charred after 80mins at 425F. Is that purely for flavor or did we do something wrong? Wasting an onion doesn't seem right to me. :)